cheese noodles

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Cheese spaetzle with fried onions in Tyrol

Käsespätzle , also known regionally as Chäschnöpfli (Switzerland), Käsknöpfle (Vorarlberg), Kasspatzln (Tyrol) or Kässpatzle / Kässpatzâ / Kässpatzn (Swabia), are a dish from the Swabian , Allgäu , Switzerland , Liechtenstein , Tyrol and Vorarlberg regions .

preparation

In the cheese spaetzle, hot spaetzle and grated hard cheese are alternately layered and garnished with fried onions. So that the spaetzle do not cool down and the cheese can melt, the cheese spaetzle are pushed into the hot oven after each layer .

Side dishes to cheese spaetzle are usually leaf salads or potato salad . In the Vorarlberger Oberland and Liechtenstein , apple sauce is also common with Kässpätzle . Remnants of the Kässpätzle can be fried in a pan with butter.

Regional particularities

Käsknöpfle with fried onions in Baden-Württemberg

In Swabia, the cheese spaetzle are traditionally prepared with mountain cheese and / or Emmentaler . There are different types of preparation in Vorarlberg; In the Montafon you can find cheese spaetzle with Montafon sour cheese and in the Bregenzerwald cheese spaetzle are prepared with mountain cheese and räßkäse .

Franz Maier-Bruck describes butter and yellowish onion rings as an encore for Vorarlberg .

There are also variants with Limburg cheese , Weißlacker cheese or Vorarlberg mountain cheese .

variants

A variant of the Käsespätzle are the Kasnocken or Kasnockn , which have their origins in Salzburg ( Pinzgau ) and Upper Styria . In contrast to the cheese spaetzle, these are prepared in the pan. In the Ennstal the so-called Ennstaler Kasnockn are made with the Ennstaler Steirerkäse ; To do this, the nocks are scraped off the board and mixed with the crumbly cheese in the pan and heated.

Web links

Commons : Käsespätzle  - Collection of images, videos and audio files
Wikibooks: Cookbook / Kässpätzle  - learning and teaching materials

Individual evidence

  1. Gourmet kitchen at the Beisl price. 5 euro recipes from Austria's best chefs. Page 130: Vorarlberger Käsespätzle; Krenn, Vienna 2005, ISBN 3-902351-67-5 .
  2. ^ Franz Maier-Bruck: The great Sacher cookbook. Schuler Verlags GesmbH, Herrsching, licensed edition 1975, ISBN 3-88199-388-6 , p. 397.
  3. Ulli Hammerl: Recipe Pinzgauer Kasnockn. In: SalzburgerLand Magazin. Retrieved December 9, 2016 .